Just back from a late lunch at Cafe Azul y Oro at UNAM, located in the Centro Cultural, on the second floor above the bookstore (near Sala Nezahualcóyotl). The cafe is run by chef Ricardo Munoz Zurita, author of Diccionario Enciclopedico De Gastronomia Mexicana. The menu has a strong Oaxacan influence, with many types of moles, for example. In addition to an extensive menu, they have a very reasonable comida corrida, which today was lentil soup and chicken with poblano salsa (or a veg lasagne), rice, and agua de guayaba for 50 pesos. Instead I opted for the cochinita pibil, which was delicious. I cannot claim to be an expert on this particular dish, having never had a real version myself, but what I can say is that they delivered a beautiful plate of succulent pork, with a very flavorful sauce of marinated onions, tomatoes, and orange (or tangerine?) rind wrapped in banana leaf along with very soft, thick corn tortillas and black beans. The menu features modern twists on the standards, including a duck ravioli in Oaxacan mole, a Spying on the other diners around we saw large, brightly colored, superb-looking salads, big plated of aromatic meats, and an incredible array of desserts. For this, I went for the pastel mamey, a sweet, fruity custard-like cake with rich chocolate and caramel sauces and DC had nieve de leche quemada, both of which were excellent. Although not the most conveniently located, it is a wonderful option, especially for those wanting some inventive, well-prepared food at reasonable prices. Although they are open for breakfast, they do close early (around 6 on weekdays, slightly later on weekends). I hope we will have a chance to make it back soon.